Partridge farfalle with cheese and pepper cream

Preparation	40'
Difficulty	Medium
Game	Partridge
Calories	600 - 700
Activity	Running M 61', F 84'
People	4
Wine pairing	Lugana Superiore DOC

Ingredients

For the fresh dough

N 3 whole eggs
G 300 re-milled whole flour
Fresh sorrel leaves to taste
Sweet paprika to taste

For the filling

G 250 partridge breasts
G 50 leek
G 150 Casatella Trevigiana DOP cheese
G 100 parmesan cheese
N 1 garlic clove
mL 100 dry white wine
Bay leaves to taste
Apple cider vinegar to taste
Extra virgin olive oil, salt and pepper to taste

For the sauce

mL 50 cold water
G 100 pecorino cheese
G 150 Casatella Trevigiana DOP cheese
Sichuan aromatic pepper to taste
Extra virgin olive oil to taste

Kcal 671*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Additional info

Casatella Trevigiana PDO is a fresh soft cheese. A precious food, which concentrates the nutritional qualities of the components of fresh milk: proteins, fats, mineral salts, vitamins, highly digestible.

Preparation

Carefully clean the partridge, flame it and rinse it well in running water.
Debone the breasts and thighs. These will not be used in this preparation, but you can use them for another recipe.
Once the breasts are prepared, remove the outer skin and cut the meat into cubes, put them in a pan so as to brown them on both sides, add the finely chopped leek, add extra virgin olive oil, salt, and pepper. After about 3-4’, sprinkle on a little vinegar.
Once the vinegar has evaporated, blend with white wine, add crushed garlic and bay leaf, cover and leave it for 5’. Once cooked, pass through a cutter to blend everything well evenly, then add the Parmesan and Casatella Trevigiana DOP.
Prepare the fresh pasta by making a circle with the flour and put the eggs in the center, add a pinch of salt and continue to knead, until you get an elastic and smooth dough.
Let it rest for about 10’, then roll out the dough to a thickness of about 4 mm, form squares of 8 cm per side with a pastry cutter, stuff with the partridge breast pulp using an amount equal to a walnut kernel.
Close the dough starting from the flap; if you like, you can slightly moisten the edges, so as to make the closure more adherent.
For the cacio e pepe sauce, blend the cheeses, oil, pepper and some cold water. Pour everything into the saucepan where you cooked the partridge, leaving it for a few minutes.
Cook the stuffed farfalle in boiling water and drain after 3-4’, place them on the plate together with the sauce and a sprinkling of sweet paprika, completing with a drizzle of oil and ground pepper.
Garnish with sorrel leaves.

Partridge farfalle with cheese and pepper cream

Ingredients

Preparation

Other dishes from Partridge